Beef lasagne

• Beef mince 20-25% fat500g
• Brown onions150g
• Chopped tomatoes (400g tin)2
• Lasagne sheets250g
• Semi-skimmed milk600ml
• Plain flour50g
• Butter50g
• Mature cheddar100g

Plus salt and pepper. About £6.19 for the amounts used.

Method

1. 1

   Heat the oven to 180°C (160°C fan, gas 4).

2. 2

   Fry 500g beef mince and 1 chopped onion for 8 minutes. Add 2 tins chopped tomatoes and simmer for 20 minutes, then season.

3. 3

   Make the white sauce: melt 50g butter in a pan, stir in 50g flour for 1 minute, then gradually whisk in 600ml milk. Simmer, stirring, until thick. Stir in half of 100g grated cheddar.

4. 4

   In a baking dish, layer meat sauce, lasagne sheets and white sauce. Repeat two or three times, finishing with white sauce. Scatter the rest of the cheese on top.

5. 5

   Bake for 40-45 minutes until golden and the pasta is soft when you push a knife through. Rest for 10 minutes before cutting.